胡柚贮藏保鲜研究

经5年重复实验,筛选出胡柚果实最佳贮藏方法。果实用50ppm2,4-D+0.1％托布津溶液浸果10秒钟,待干耗5.5％左右,用0.025mm厚聚乙稀薄膜袋充氮包装或0.015mm薄膜单果包装,室温贮藏,11月入库至翌年4月中旬,其干烂耗总和分别为1.8％和2.13％,为对照干烂耗总和的10.95％和11.73％。贮藏结束时,枯水果比对照明显减少。氮气包装枯水果3％以下。

Storage Method for Huyou Pummeio (Citrus)

A good way of storing Huyou pummelo was found out after 5 y of repeated trials. The fruits were immersed in 50 ppm 2, 4-D + 0.1% TOPSIN-M70% WP solution for 10 sec. When dried by 5.5 percent, the fruits were packed inside 0.025mm thick polyethylene film bags filled with nitrogen, or each fruit was packed in a film bag with a thickness of 0.015 mm. Finally, the fruits were stored under indoor temperature. The whole storage lasted from November to the next mid-April. The rate of dry rot was 1.80 percent and 2.13 percent, respectively, which was 10.90 percent and 11.73 percent that of the contrast.Besides, dried fruits were much less in number than the contrast. The rate of dried fruits in the nitrogen treatment was below 3.00 percent.